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Pork neck & Vegetables (芹菜炒豬頸肉...勤勤力力...聰明伶俐)

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Ingredients
  

  • 1 celery bundle
  • 8 chinese celery sticks
  • 378 g pork neck meat
  • 1 carrot
  • 3 cloves of garlic
  • 2 green onions
  • 2 ginger slices
  • 1 tbsp cooking wine

Marinad sauce (pork neck)

  • 1 tbsp oyster sauce
  • ½ tsp sesame oil
  • 1 tsp white pepper
  • 1 tsp garlic powder

Instructions
 

  • First, wash the pork neck meat and dry it using a paper towel. Cut it into slices and marinade meat for about half an hour using the listed marinade sauce ingredients.
  • Next, remove the end celery leaves and wash it. Keep the leaves for later. Peel the ends off the celery along with the tough strings attached to it.
  • Repeat for Chinese celery. Cut it into one inch pieces.
  • Cut away the root of the green onion and wash it. Then, cut into pieces.
  • Then, peel carrot, garlic, ginger and cut it into pieces.
  • In a wok, fry the ginger and garlic with 1 tsp of oil on medium heat. Then, add pork neck meat and fry them on both sides with cooking wine. Place it aside.
  • Using the same wok, fry the celery and carrots with some salt. Add 2 tbsp of water and boil them with a lid for about 1 minute.
  • Add pork neck meat and chinese celery. Cook with a lid on for about 1 minute.
  • Add the green onion and fry them evenly. Serve.

Notes

1.Peel off the tough strings of the celery because only the tender parts taste good.
2.The leaves of celery and chinese celery will be kept for making soup.